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2 onions 3 stalks celery 1 green pepper 5 eggs (1 can be saved for giblet gravy) 8 x 8 pan of cornbread turkey pieces (legs, wings and thighs) 3 Tbsp. sage salt and pepper to taste 2 c. turkey broth 1 apple 1 Tbsp. flour 1 stick butter Reynolds turkey bag Begin with removing the neck and gravy packet from the inside of the turkey. Next, clean the turkey with water. You will now use a stick of butter, salt and pepper to season the outside of the turkey. Place a stalk of celery and an apple inside the turkey to season the turkey as it bakes. Place 1 tablespoon flour in the turkey bag; shake it around until it coats the bag. Place the turkey in the bag and bake at 350 degrees. Bake for the time recommended based on the weight of the turkey. Now, prepare the dressing. You will begin by making an 8 x 8 pan of cornbread. Use buttermilk in place of milk. Boil 5 eggs. You will scramble up the cornbread and add the boiled eggs. Mix together all of the scrambled cornbread, 4 boiled eggs and salt/pepper. You will add the sage also. Chop the green pepper, onion and celery up finely. Mix all together with the cornbread. Pour 1 cup turkey broth into the mixture at a time. It will take about 2 cups. Place into a 9 x 12 glass pan. Bake at 350 degrees for 30 to 40 minutes. You will want it to be light brown on top. In memory of my mother, Shirley Gann. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |